Chili con carne

My buddy Silvio asked me if I had a chili recipe. It’s so obvious, it’s not the kind of thing I would usually put on here and I make it so much, I have added this recipe from memory. The cumin and the cinnamon are what makes it and I often add more of these spices at the end, just to make sure they really come through, but there’s not much subtlety to my cooking, it’s a bit like being hit with a flavor sledgehammer, so sorry ‘bout it! This recipe requires my usual couple of hours cooking time to let the tomatoes really stew down and the flavors develop beautifully, and as with all ground beef recipes, it freezes really well. If you want to freshen it up a bit on reheating, defrost, then add another small tin of tomatoes and some tomato paste and cook for 20 mins… lovely… I served this at a New Year’s Eve party once, with bowls, spoons and crusty baguettes. It didn’t stop people getting merry, but it slowed down the process…

One thought on “Chili con carne”

Good evening
What follows may sound/read like it’s inspired from the trollouisie, but I do swear it’s not… my criticism of all up-page is purely to illuminate, and not to repugnate….
1. You HAVE TO brown your meat on its own, half-meat-to-surface-area, and get it GOOD and golden;
2. The onion frying stage just HAS to include (per 1kg stewing beef) cumin seed x2tbsp, cayenne pepper x1 tsp, smoked Paprika x1tbsp, and brown muscovado sugar x2tbsp
3. After 20mims slow heat, knock yourself out..put the kitchen sink into that bad boy… Espresso (1 dbl), red wine, ale, stock… Keep her lit for 6-8 hours min, THEN add your kidney beans, (by the way I usually flambeé the browned beef in a pan with cognac :), and give it half an hour then submit to the Chilli King with some good guacamole and Nat yoghurt / creme fraiche..
Oh, and a btl of Big Wave Golden Ale…
/endfoodporn/